Buckwheat crozets, mushrooms, hazelnut cream, buckwheat crumble

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For 4 people :

Buckwheat Crumble: 

• 25g of hazelnuts
• 35g buckwheat flour
• 15g of grated parmesan cheese
• 25g of salted butter
• black pepper 

• 400g of mushrooms (here oyster mushrooms)
• 4 tablespoons of olive oil
• 4 garlic cloves
• chives
• 400g of buckwheat crozets

Hazelnut parmesan cream 

• 1 teaspoon of olive oil
• 250ml full cream
• 25g of powdered hazelnuts
• 25g of grated parmesan cheese
• se, pepper

Place the hazelnut powder, buckwheat flour, grated Parmesan and salted butter (at room temperature) in a bowl. Add pepper to taste.

Mix by hand to obtain a homogeneous paste.

Prepare the mushrooms. I use oyster mushrooms here.

Cut them into pieces.

Pour the 4 tablespoons of olive oil into a large skillet. Add the crushed garlic cloves (with a garlic press!).

Pour in the mushrooms.

Add salt and pepper and a little finely chopped chives.

On the package it says to cook them for 15 minutes.

But I cooked them for less time. Cook for 13 minutes in boiling salted water.

Meanwhile, prepare the hazelnut parmesan cream. Pour all ingredients into a small saucepan.

Place a quarter of the mushrooms.

A few pieces of buckwheat crumble.